What Can I Do With Roasted Winter Vegetables

After an overindulgent holiday, nothing gets you back on track like some healthy veggies that are packed with fiber and cancer-fighting carotenoids. Roasted winter vegetables are a perfect side dish for roasted meats or poultry. You can add as many vegetables as you can fit in your roasting pan or include only vegetables that you like or what’s available in the market. Make sure to cut all the vegetables to the same size for even cooking. It also makes the finished dish look nicer.

Choosing Your Vegetables

Some vegetables benefit from roasting more than others, such as onions, potatoes, carrots and hearty root vegetables, but most vegetables will work. Green beans, broccoli and other green-hue vegetables are less suited for roasting because they tend to turn olive green and green beans shrivel before becoming tender. A real benefit to roasting is the ability to cook a combination of colorful vegetables, resulting in a full-flavor side dish or meatless entree.

Roasting Pointers

Preheat the oven to 450°F. Roasting vegetables should be done at high heat so they caramelize on the outside. If the oven is too low, the vegetables will overcook before achieving the desired browning.

A heavy 13x9x2-inch roasting pan works well for roasting vegetables, but you can also use a large baking pan. To keep cleanup to a minimum, you can line the pan with foil. Place the vegetables that take the longest to cook in the pan. Do not crowd the vegetables or they will steam instead of roast. If you like, add 1 or 2 heads of garlic with the tops trimmed off, several sprigs of thyme, and/or snipped fresh rosemary, oregano or sage.

Tossing the vegetables with a seasoned oil mixture keeps them from drying out and helps to flavor the vegetables. In a small bowl combine several tablespoons of olive oil with lemon juice, salt and ground black pepper. Drizzle the seasoned oil over the vegetables in the pan and toss lightly to coat all of the vegetables. A basting brush also works well to help coat the vegetables with the oil.

If you prefer, you can omit the heads of garlic and fresh herbs from the vegetable mixture in the pan and add minced garlic and snipped fresh herbs or dried herbs (1 tablespoon snipped fresh herb equals 1 teaspoon dried herb) to the oil mixture.

Roast the longer cooking vegetables, uncovered, about 30 minutes, stirring once. Remove the pan from the oven and add vegetables with shorter cooking times. Toss to combine and return to the oven. Continue to cook about 10 to 15 minutes more or until the vegetables are tender and brown on the edges, stirring occasionally. The timings here are approximate and will depend on the vegetables you choose.

Preheat the oven to 450° F. In a large bowl, toss the root vegetables with the oil, honey, thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 35-40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then adjust season with salt and pepper, if needed.

MAKE AHEAD The vegetables can be cooked early in the day and kept at room temperature before rewarming.

Preheat the oven to 450°F and position rack in the upper middle third.

In a large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/4 cup of the oil; season with salt and pepper. Spread the vegetables on a large, sturdy rimmed baking sheets.

In the same bowl, combine the cup of yogurt with the garlic, lemon juice, oregano and the remaining 1/4 cup of oil; season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken and yogurt mixture on top of the vegetables.

Roast for about 40 minutes, rotating the pan halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pan and roast for about 20 minutes longer or until the the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm flatbread and additional yogurt.

MAKE AHEAD The chicken and vegetables can be refrigerated overnight. Reheat gently before serving.

Beef Tenderloin and Winter Vegetables

Ingredients

Vegetables

2 cups crimini mushrooms, cleaned and stemmed

1 1/2 pounds fingerling potatoes, halved

2 large parsnips, peeled and chopped

1 butternut squash, peeled and chopped

2 sweet potatoes, peeled and chopped

1 pound mini carrots, well cleaned

2 bunches mini beets, scrubbed, tops trimmed and halved

2 red onions, quartered

1 head of garlic, cloves separated and peeled

3 tablespoons olive oil

2 tablespoons minced fresh rosemary

Kosher salt and freshly ground black pepper, to taste

Beef Roast:

2 tablespoons olive oil

4 tablespoons stone-ground mustard

6 cloves garlic, minced

3 tablespoons minced rosemary leaves

2 tablespoons freshly ground black pepper

1 (6-pound) whole beef tenderloin (filet mignon)

Kosher salt

Directions

Cook’s Note: You can use any combination of vegetables or whatever looks good at the market. You want about 1 1/2 cups of vegetables per person.

Preheat the oven to 450 degrees F.

Vegetables: Combine all the vegetables, garlic, olive oil, rosemary and salt and pepper to taste in a large bowl. Toss until well coated. Arrange in single layers on 2 baking sheets. Roast until all the vegetables are golden brown and tender, about 35-40 minutes. Cover tightly with aluminum foil and keep warm until serving.

Preheat the oven to 500 degrees F.

Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack.

Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.

Where to Find the Print Buttons

There is a print icon button towards the bottom of the post under the ad. The line says Share This and the print icon is the second one. When you click the print button your printer page will come up and you will need to tell the printer set up which (by number- ex. page 2 or 3) page you want to print. One recipe may be across 2 pages.
I also added a print friendly icon to the end of the share buttoms. It follows the email icon. When you click on the print friendly icon, a new window will open and you should be able to print the new page.

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